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  1. Teen Opportunities

    https://hamilton.osu.edu/program-areas/4-h-youth-development/teen-information

    Check here for information for teens! There are MANY opportunities for teens in 4-H. This page will be a source of activities and information for teens!     Jr. Leaders Club Meetings are the 2nd Thursday of the month at the Extension Office Permission to ...

  2. Join a 4-H Club

    https://hamilton.osu.edu/program-areas/4-h-youth-development/membership

    4-H Members: Must be at least age 8 and in 3rd grade as of Jan. 1st *Cloverbuds: Must be at least age 5 and in Kindergarten as of Jan. 1st. Step 1: Find a Club Agrico 4-H Club- Stephane Tumlin satumlin@fuse.net Harrison, Ohio Dreamweavers 4-H Club-  Nancy ...

  3. Fair

    https://hamilton.osu.edu/program-areas/4-h-youth-development/hamilton-county-fair

    Project Judging  Project Judging occurs before the Hamilton County Community Fair.  This is your chance to show off all you know about the project you've worked on all year. Here are some helpful tips to get you ready for Project Judging.  Questions? ...

  4. Lori Now

    https://auglaize.osu.edu/people/lori-now

    Program Assistant, 4-H Youth Development now.2@osu.edu 4-H Program Support, Club Management 208 S. Blackhoof St., Wapakoneta, OH 45895 419-910-6058 ...

  5. Food and Nutritional Toxicology

    https://fst.osu.edu/courses/fdscte-7620

    FDSCTE 7620 Basic principles of food and nutritional toxicology with emphasis on food components and food toxins including absorption, metabolism and excretion of xenobiotics, allergenic and toxic constituents, role of diet and nutrients in mutagenesis an ...

  6. Food Colors and Pigments

    https://fst.osu.edu/courses/fdscte-7630

    FDSCTE 7630 Chemistry and reactivity of pigments and colors in foods. Prereq: 5600 (605), 5610, or Grad standing, or permission of instructor. Not open to students with credit for 724. While subject to change, this class is offered every Autumn semester d ...

  7. Food Lipids

    https://fst.osu.edu/courses/fdscte-7650

    FDSCTE 7650 Provide the students with an understanding of the chemistry and physical properties of lipids and their effects on quality and functional properties of food systems. Prereq: Not open to students with credit for 820 and 821. While subject to ch ...

  8. Food Proteins

    https://fst.osu.edu/courses/fdscte-7640

    FDSCTE 7640 Chemical, physical, biological, and functional properties of food proteins and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Please note: This course will be offered in spri ...

  9. Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis

    https://fst.osu.edu/courses/fdscte-7610

    FDSCTE 7610 Theory and practice of analytical chemistry applied to the identification and quantitation of analytes in food. Emphasis on chromatography, optical spectroscopy, mass spectrometry as well as sample preparation techniques and statistical data t ...

  10. Instrumental Analysis II Molecular and Spectral Analysis Techniques

    https://fst.osu.edu/courses/fdscte-7611

    FDSCTE 7611 Methods of analysis of foods including thermal analysis, NMR, microscopy and rheology. Prereq: Chem 2520 (252), or 2310 and 2540, or Biochem 4511 (511), or Grad standing, or permission of instructor. Not open to students with credit for 833. W ...

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